posted by Nancy K 08-22-100 7:01 AM
Oriental Salad
Recipe from Nancy Kohrs
1 (8 oz.) can water chestnuts, sliced and drained
1 (8 oz.) can bamboo shoots, sliced and drained
1 (14 oz.) can bean sprouts, drained
1 cup celery, sliced
1/2 cup diced onion
1 (14 oz.) can peas, drained
1 (14 oz.) can French or cut style green beans, drained
1 cup sugar
1 cup tarragon vinegar
Drain the vegetables, mix then all together. Heat the vinegar and sugar to boiling point. Cool. Pour over the vegetables. Refrigerate. Best when made the day before being served.